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Recipe for :

Coffee and Amaretti Bavaroise with Fiordilatte Sauce

This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If you would like to know more about the restaurant or want to book a table then visit the restaurant web site for further details <click here>


1/2 l. cold espresso coffee
1 dl. milk
2 dl. heavy cream, whipped
75 gr. granulated sugar
1 egg yolk
2 tablespoons gelatine
1/2 teaspoon vanilla
60 gr. crushed amaretti cookies 

For the sauce:
150 gr. mascarpone cheese
50 gr. confectioners' sugar
1/2 teaspoon vanilla
50 gr. heavy cream

  • Boil the milk with vanilla.
  • Beat the egg yolk with the sugar and add to the milk.
  • Bring to boil over a double boiler and cook for 3 - 4 minutes.
  • Soften the gelatine in cold water and add to the milk mixture together with the coffee.
  • Store in the refrigerator for about three hours until it begins to set.
  • Add the whipped cream and the crushed biscuits.
  • Fill individual molds and refrigerate for about 6 - 8 hours.
  • For the sauce, whisk all ingredients together until well blended and creamy.

Serves 4

Restaurant Antico Martini